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Wednesday, January 11, 2012

Bake Along #16 - Black Glutinous Rice Flour Steamed Brownies

I've eaten this brownies which is very popular in Indonesia, it was quite sometime back and was hooked by the taste and texture
I managed to find the flour in Indonesia, it's easily found in any baking shops anywhere. It's possible to make the flour but it's too troublesome to me
Finally I could make this yummy brownies :)

Add in 1/3 of the batter into the chocolate and oil mixture, fold in til evenly mixed and then pour to the remaining batter, fold in gently

Divide the batter into two, pour one portion to the pan, steam on medium fire for 10 minutes, sprinkle chocolate and cheese on top, followed by pouring the remaining one portion of the batter, let continue steaming for 25 minutes

Remove from steamer and take out from the pan immediately, let cool on the cooling rack

This brownies is considered fudgy type, even though it's not as rich as those baked fudgy brownies

Taste chocolaty, and even though the batter feels sandy cos of the type of flour used, but the brownies doesn't have any sandy texture at all

Soft, and easy to eat, really addictive.. I definitely will make this again :)

And it's good to know that oil is used instead of butter, and the flour is definitely much healthier than just normal plain flour

11 comments:

Your brownies is so moist and intense in its chocolaty colour. I wonder if the use of black glutinous rice flour or/and steaming make this brownies so moist. Before reading your post, I didn't know that this brownies is very popular in Indonesia. I'm glad that I've learn a lot of new brownies knowledge through you and this bake-along.

Wow! This is such an interesting and unique brownies recipe! I've never tried chocolate and cheese combination before, I've always thought it'd taste weird... but your brownies look so delicious that I want to try it one day! (:

hi Zoe, thks :)i guess besides the steaming method, its also the use of melted dark chocolate and oil makes this brownies moist i doubt if it's cos of the flouryes, this brownies is popular in Indonesia, particularly in Bandung where this idea first came out :)

hi Wendy,yes it's not sandy, but if you eat it cold, you can feel it a little more sandy... eating this warm is the best :)i havent tried to bake chiffon cake with this flour, i think the ingredients accompany the flour play some parts too...